Thursday, 9 August 2012

Greengage Squares

I love greengages almost more than any other fruit so it's such a shame the season is so short and even then, they are still hard to track down. I think the best thing to do with them is eat them raw, but they do also work brilliantly in crumbles, pies and tarts. Here I've just encased them in a biscuity sponge mixture, that allows the greengages to go slightly jammy in the oven. They are great as a little snack enjoyed in the summer sunshine!

Prep time: 15 Minutes

Baking time: 35 Minutes

150g Unsalted Butter (Softened)

150g Soft Brown Sugar

2 Medium Eggs

1tsp Vanilla Extract

100g Ground Almonds

1tsp Baking Powder

150g Plain Flour

250g Greengages (About 10)

Preheat the oven to 180C/350F/Gas 4, line a 32cm shallow baking tray with baking paper and lightly grease. In a large bowl cream together the butter and sugar. Beat in the eggs one at a time, followed by the vanilla. Fold through the ground almonds, then sift in the baking powder and flour and mix to a smooth batter. Spoon into the greased tray and evenly spread to the edges. Halve and stone the greengages and press, skin side down into the batter. Make sure there's a good gap between them and you should be able to fit them in the tin about 4 deep and 5 across. Place in the centre of the oven for around 35 minutes, until the sponge is evenly brown and the greengages have started to turn slightly jammy. Remove from the oven and in the tray until cool. Gently ease the sponge from the tray, then slice into squares. That's it, you're all done!